Fresh, juicy blueberries and bright, tart lemon pudding combine in a stunning dessert that will wow your guests. This mouthwatering lemon blueberry trifle is impressive yet incredibly easy, similar to our Lemon Blueberry Galette!
Lemon Blueberry Trifle
Lemon and blueberries are one of my favorite combinations of all time! But the marriage with blueberries is positively magical. Especially in the summer when those little berries are ripe and bursting with flavor!
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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You will need:
- 1 block (8 oz) cream cheese, softened
- 2 boxes (3.4 oz each) instant lemon pudding mix (dry mix only, do not prepare according to box)
- 3 cups milk
- 1 tub (8 oz) whipped topping, thawed
- Angel food cake (2 loaves or 1 tube cake), cut into 1-inch pieces
- 2 pints (3-4 cups) fresh blueberries
- Sliced lemon, for garnish (optional)
Helpful kitchen tools:
Helpful Tips
- Make sure milk is at room temperature so that the cream cheese doesn’t seize up.
- I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious.
- You could also make a homemade angel food cake!
How to Make Lemon Blueberry Trifle
- Beat the cream cheese and the dry pudding mix together until smooth.
- Slowly add the room temp milk until smooth.
- Fold in 2 cups of the whipped topping.
- In a trifle bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries.
- Repeat layers two more times.
- Garnish with reserved whipped topping, blueberries, and lemons.
- Cover and chill until ready to serve.
I am totally obsessed with my trifle bowl! I wanted one for a long time, so I finally made the purchase. They instantly add “class” to any dish you are serving and with all the summer entertaining coming up, I thought it was a great investment.
Plus, they’re not just for a trifle! I took my favorite creamy Spaghetti Salad with Italian Dressing to a potluck in this bowl and it really stood out among the crowd. If you don’t have a trifle bowl, any 3-quart bowl will work, preferably glass to see the layers.
If you need other ideas for take-along desserts, be sure to check out my Oreo Cake pudding dessert. It’s always a huge hit!
Lemon Desserts
Admittedly, I love lemon with just about anything. Here area a couple of my favorites:
- Lemon Streusel Squares
- Lemon Lush
- Instant Pot Lemon Curd
- Lemon Cream Cheese Pudding Dessert
- Lemon Lush Trifle
MORE TRIFLE DESSERTS YOU WILL LOVE:
- This Traditional English Trifle has been gracing my family’s dessert tables for as long as I can remember. The flavors of cream sherry, jam and custard are to die for!
- If you are a tiramisu fan, these individual Tiramisu Trifles made and served in mason jars are an absolute must-make!
- Or the full-sized version of Tiramisu Trifle always makes a gorgeous dessert display!
- The Fourth of July is coming and these No Bake Berry Cheesecake Trifles are the perfect patriotic dessert!
- Jello Trifle – has layers of fresh fruit, vanilla pudding, wafers, jello, and cake all topped with a creamy homemade whipped topping.
- Pumpkin trifle has soft delicate layers of gingerbread cake, velvety rich pumpkin cheesecake, and a topping of whipped cream and pecans.
- This gorgeous layered Strawberry Lasagna Trifle is a tiered version of everyone’s favorite potluck sweet treat, dessert lasagna
Lemon Blueberry Trifle
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese 1 block, softened
- 6.8 oz instant lemon pudding 2 (3.4oz) boxes lemon pudding mix(dry mix only, do not prepare according to box)
- 3 cups milk brought to room temperature
- 8 oz whipped topping 1 tub, thawed
- 2 Angel food cake 2 loaves or 1 tube cake, cut into 1-inch pieces
- 4 cups blueberries 2 pints fresh blueberries
- Sliced lemon for garnish (optional)
Things You'll Need
Before You Begin
- Make sure milk is at room temperature so that the cream cheese doesn't seize up.
- I use store-bought angel food cake for the cake layer, but buttery pound cake would be equally delicious.
- You could also make a homemade angel food cake!
Instructions
- Beat the cream cheese and the dry pudding mix together until smooth. Slowly add the room temp milk until smooth. Fold in 2 cups of the whipped topping.
- In a 3-quart bowl, layer 1/3 of the cake, 1/3 of the pudding and 1/3 of the blueberries. Repeat layers two more times. Garnish with reserved whipped topping and lemons.
- Cover and chill until ready to serve.
Nutrition
This post was originally published on this blog on Jun 1, 2016.
Amanda Davis
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Amber Smith says
Quick question.. Do I relate the pudding according to the box Instructions and then add the cream cheese and milk, or do I just add the dry pudding mix, cream cheese and milk? I’ve never made this before and I want to get it right.
Amber Smith says
Prepare *** not relate
Amanda Formaro says
Hi Amber :) No do not prepare the pudding. You only need the dry mix plus the ingredients I’ve provided in the recipe. I will clarify that in the recipe card!
Kate says
Thanks for posting this recipe. It looks great. The way you pushed the blueberries down around the edge give it a nice decorative effect. Can’t wait for blueberry season next summer!
Amanda Formaro says
Hope you love it when it comes time!
Dalia Hermes says
Hi Amanda, I’m in Melbourne, Australia and only have access to the GREEN’S self-saucing lemon pudding. It has a lemon sauce sachet with the dry mix, my question is should I add this sauce sachet to the dry mix, cream cheese and milk mixture too? In anticipation, as I’m making this for NYE please. :)
Amanda Formaro says
Actually this wont work. That looks like a sponge cake. I think the problem is that the meaning of the word pudding is different in the states than it is in your neck of the woods. I have not made this recipe I am about to give you, but it’s for a homemade lemon pudding https://theviewfromgreatisland.com/meyer-lemon-pudding-recipe/ I hope this helps!
Barbara says
Have made several times and family love it. I have also successfully substituted almond milk when mixing pudding for lighter version
Amanda Formaro says
So glad to hear that, thank you!
Gail says
It looks delicious but I made two mistakes: the first cup of milk was not room temperature so the cream cheese did stay a little lumpy (no one but I would notice !) so I heated the milk in the microwave for a few seconds….
Then i wasn’t paying attention and skipped putting a layer of blueberries in….so I just turned over the top layer and put another layer on top!!!
No one would notice as none of the guests bake so now I know! I hate making a recipe for the first time for guests but I do it every time!!!
I’m sure it’s delicious
Thanks for the great recipe…..
Amanda Formaro says
Haha I do that too! But I’m glad you loved it :)
Crystal says
This recipe is fantastic, but I did make one substitution. I love lemon flavor, but my family isn’t as thrilled with it. So I substituted one box of cheesecake flavored pudding to tone down the flavor. It was perfect!
Amanda Formaro says
That sounds delicious!
Christina says
This was an instant hit with my family. It was enjoyed by all for Easter. I did have a problem mixing the cream cheese, pudding mix, and room temp milk. The mixture came out very chunky so I made it a second time. The second time I mixed the pudding mix and the cream cheese by themselves first until it was creamy and then I slowly added the milk. The mixture was smooth with no cream cheese chunks. Hopefully this helps. Thank you for sharing!
Amanda Formaro says
Awesome, so glad you loved it, and sorry you had issues with the first round. Glad you tried again and thanks for sharing that. i will update the recipe :)
Linda says
Can you make it the day before?
Amanda Formaro says
Yes for sure!
grace says
hi… is it two boxes of 3.4oz or 6.8oz lemon pudding mix that i need….let me know… thank you
Amanda Formaro says
Hi Grace! Yes, 2 of the 3.4 ounce boxes
Linda Neely says
Can you substitute a box white cake mix ?
Amanda Formaro says
Yes, that would totally work!
Dani says
I am mixing mine right now and my cream cheese isnt smoothing out, I just have a chunky mixture! What did i do wrong?!
Amanda Formaro says
Wondering how things went? Sounds like maybe the cream cheese may have been too cold.
Debra says
Mine did the same thing and cream cheese was softened not cold.
Amanda Formaro says
Was the milk cold when you added it? That can cause it to happen as well.
Megan says
I had this problem too. My cream cheese was room temp,but the pudding recipe says to use cold milk. Maybe you could specify in your recipe to also use room temp milk so that we don’t end up with chunky pudding. It’s an off putting texture.
Amanda Formaro says
Thank you for the feedback Megan. My recipe doesn’t state to use cold milk, but I can see how you might think that should be the case if you followed the box. I will adjust my recipe in case anyone else makes that assumption.
Suzy says
I multiplied the ingredients by 6 and made 120 mini trifles in plastic wine glasses. The only thing I did differently was use strawberries instead of blueberries, because of the cost… and because strawberries are in season right now. It was a big hit at the event. Thanks for the recipe!
Amanda Formaro says
Wow that sounds fabulous!!
April says
This was a hit at Easter Dinner! My family loved it. Only thing that I did differently is add the juice of a whole lemon to the pudding mixture to make it more tart. Thank you for sharing this recipe!
Lisa says
I know what the girl did that her “creamy” layer didn’t set up….She used Jello J-E-L-L-O. ;) I had 2 boxes if each out for 2 different recipies & put the gelatin in this recipe. Soup…..haaaa
Anne Allen says
I am about to make the trifle. I am wondering how I can get whipped cream to hold up as well as cool whip. My husband is a dietician and does not like cool whip. Will some sugar help it set up better? Excited to try.
Amanda Formaro says
Hi Anne! Here’s a link to instructions on stabilizing whipped cream https://ourbestbites.com/how-to-make-stabilized-whipped-cream/
Jasmine says
Hi! Love this recipe, we featured it in our recent blog post. :)
http://www.catchingfirefliesgifts.com/blog/2017/08/tantalizing-trifles/
Amanda Formaro says
Thanks so much!
Loretta Martin says
Loved this!! Had guests over and they all wanted the recipe! So easy to make, too.
Suggestion: if you are buying your angel food cake, make sure you buy a large one.
My grocery store offers two sizes, thankfully!
Amanda Formaro says
So glad you enjoyed it Loretta, and good tip! :)
Lori says
Recipe calls for 8oz whipped topping. Instructions calls for 2 cups which is 16oz. Then it says garnish with remainder. I bought a 12oz tub used about half the tub 6oz, and still had plenty for garnish.
Rebekah Garcia says
Hi Lori! An 8oz tub of whipped topping actually refers to the weight, not volume in this case. So an 8oz tub weighs 8oz but contains approximately 3 cups of topping since air has been whipped in. Glad you worked it out!
Dana says
I tried it and it was amazing! I added some lemon juice and lemon zest to give it an extra lemon flavor. Many thanks for your lovely recipes. ❤ ?
Amanda Formaro says
Sounds delicious, Dana! I’m so glad you enjoyed! :)
Melissa Elwell says
Hi. I’m planning on making this for dessert tomorrow, so I threw the pudding-cool whip mixture together tonight. The recipe says to blend the three ingredients (cream cheese, pudding and milk) “until smooth”, but it’s not smooth. It’s pure liquid. Like pourable, splashing liquid. I did not add the cool whip yet, but I’ve put it in the fridge, hoping that it will be set up by the morning. Three cups of milk seemed like a lot to me, but I followed the directions anyway. Is three cups of milk correct? And is there any hope for my trifle, or do I just need to start over??
Melissa Elwell says
UPDATE: My pudding did NOT set up overnight. Still liquid.
Amanda Formaro says
Hi Melissa. Sorry I didn’t see your message in time. 3 cups of milk would be correct. I am wondering if you only used one box of pudding by chance? The ingredient list calls for two boxes. Or did you happen to use the Cook n Serve pudding instead of the instant? Those are the only two things I can think of that may have been a contributing factor.
Claire Stewart-Wilson says
Hi I’m in the UK so what would the whipped topping thawed?
Amanda Formaro says
I believe you have Dream Whip powder in the UK? Otherwise, just make your own whipped cream using one cup of heavy whipping cream.
Crissy says
This is so pretty, I love the Internet, so many creative people sharing their wonderful recipes! Can’t wait to make this!
Amanda Formaro says
Hope you like it Crissy! I love the Internet too ;)